RU2663920C1 - Method for production of flour confectionery product filling - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to the production of semifinished products for flour confectionery products in the form of a filling comprising a fruit processing step. Method for producing a filling for flour confectionery products is proposed, which includes cleaning unripened bananas, roasting the peeled fruits in vegetable oil at a temperature of 110 °C for 5–7 minutes, cooling up to 30 °C, the subsequent chopping of fried bananas by catering for 1–2 minutes, mixing the ground mass with a low-fat soft curd, cooling the mass to a temperature of +4 °C, where the initial components are taken in the following ratio (wt. %): fresh bananas 43.3; vegetable refined deodorized oil 6.7; soft low-fat curd 50.0.EFFECT: invention provides expansion of assortment of fillings for flour confectionery products, namely the production of a thermostable banana-curd filling, which has thermostable properties for baking without the use of stabilizing additives of chemical origin, contains a natural component composition with functional properties.1 cl, 1 ex

Description

The invention relates to the food industry, in particular the production of convenience foods for flour confectionery products - fruit based fillings.

Expanding the range of fillings for flour confectionery products (MKI) can significantly expand the variety of these products.

Of particular interest are thermostable fillings that do not leak out during baking, do not burn, do not change the shape of the product.

From the normative and technical documentation for MKI, there are known methods for preparing fruit fillings from applesauce, jam, fruit and berry dressing, consisting in boiling the fruit mass with sugar to a moisture content of 26%. Significant moisture removal during boiling allows the filling not to spread during heat treatment and decoration of flour confectionery products (Collection of recipes for flour confectionery and bakery products for public catering establishments. - M.: Economics, 1986, S.53).

The disadvantage of this method is a large amount of sugar, scientifically recognized as a risk factor for human health. Also, the secondary boiling of the fruit and berry processing product (mashed potatoes, jelly, jam) in concentrated sugar syrup destroys the remainder of biologically active substances (BAS), which reduces the nutritional value of the manufactured semi-finished product and the product as a whole. In the traditional method of manufacturing fillings by conventional boiling, their thermal stability is not guaranteed, because the melting temperature of fruit and berry raw materials without stabilizing additives has various values, depending on the physicochemical characteristics of the used pomological varieties. When varying the temperature conditions when baking various types of dough, such fillings often leak or are excessively caramelized and burn.

Known patented method for the production of fillings for flour confectionery products (see US Pat. RU 2209550, CL A21D 13/08, A23G 3/00 publ. 03/27/03, bull. 22), providing for the preliminary mixing of wheat flour and starch in percentage the ratio of flour to 4-25% with sugar in a ratio of 1: 1 in the volume of water 42-50% of the total mass, while the filling is infused at a temperature of 78-85 ° C, and boiling to a moisture content of 25-35% is carried out at a temperature of 95 -98 ° C. In addition, as sugar components use granulated sugar in the amount of 62.5-67.9% and jam in the amount of 37.5-32.1% by weight of the sugar components.

The disadvantage of this method is its multi-stage, the complexity of the execution of boiling processes associated with the mandatory inter-stage humidity control in the production environment. Secondary heat treatment of jam reduces the nutritional value of the filling due to the destruction of biologically active substances. The high sugar content in the used concentrated syrup and jam increases the risk to human health associated with the nutritional factor.

Known patented method for the production of banana jam Manufacturing method of banana jam can (Pat. CN 103125791, 06/05/2013), which involves peeling and slicing bananas 600 g, apples 100 g, boiling them with sugar 450 g and 150 cm of lemon juice to a paste-like consistency.

The disadvantage of this method is the complexity of preparing apples, the use of large amounts of sugar as a risk factor for human health, as well as the limited thermostable properties of the product associated with the quality of the raw materials used (variability of the pectin-forming properties of apples of various pomological varieties, the changing pH of the mixture, the ratio of reducing sugars to composition).

The technical result of the claimed technical solution is to expand the range of fillings for flour confectionery products, namely the receipt of a thermostable banana-curd filling.

A new way to obtain a semi-finished product for flour confectionery products - banana-curd filling, allows you to form thermostable properties in baking without the use of stabilizing additives of chemical origin. The initial components of the filling have a natural composition, have functional properties.

The technical result of the technical solution is achieved by the fact that the production method of the filling for flour confectionery products involves peeling unripe bananas, frying the peeled fruits in vegetable oil at a temperature of 110 ° C for 5-7 minutes, cooling to 30 ° C, and then chopping the fried bananas by cutting by within 1-2 minutes, mixing the crushed mass with low-fat soft cottage cheese, cooling the mass to a temperature of + 4 ° C, where the starting components are taken in the following ratio (wt.%):

Fresh bananas 43.3 Vegetable oil refined deodorized 6.7 Soft low-fat cottage cheese 50,0

The following raw materials are used for the production of fillings for flour confectionery:

Fresh bananas GOST R 51603 - 2000 Vegetable oil refined deodorized TP TS 024/2011 Soft low-fat cottage cheese TP TS - 033 - 2013

The technical result of a method of manufacturing a filling for flour confectionery products was achieved based on a study of the physicochemical properties of the starting components during experimental processing.

For the production of thermostable filling, the properties of natural starches of banana pulp were used, which in the immature state of the fetus are resistant (dietary fiber). Resistant starches are resistant to gelatinization, therefore, the moisture retention factor during heat treatment is less pronounced, the process of removing free moisture from the intercellular space of the product is accelerated. In this regard, the softening of bananas in a fluidized oil layer occurs quickly, there is no mass destruction of the cell walls, under the action of heat, the cell walls are fixed inside the pulp, and partial gelation of a small amount of raw starch allows you to get a soft product with a certain viscosity. The thin crust formed during the frying of bananas does not allow a significant amount of fat to be absorbed into the product, which is also facilitated by the movement of water vapor from the center to the surface with the creation of buoyancy pressure.

When fried bananas are cutted, plant tissue is dissected and partially gelatinized starch spills out into the mass. This forms a viscosity in the product and provides a pasty consistency. Inactivation of enzymes during heat treatment eliminates the darkening of the finished product.

Adding soft cottage cheese to the filling reduces its viscosity and gives a soft consistency. Improved nutritional value of the product due to the additional introduction of calcium and milk protein into the composition.

The sweet taste and aroma of the filling is fully ensured by the properties of the natural starting components without the addition of sugar and flavorings.

During the heat treatment of baked flour confectionery with filling according to the claimed technical solution, the latter did not spread, kept its shape and was characterized by good organoleptic properties. The thermal stability of the filling was ensured by the additional gelation of banana starches and their ability to retain penetrating moisture. High fiber and dietary fiber retained texture.

The composition of the initial components of the claimed technical solution includes vegetable oil, which during heat treatment does not exhibit oxidizing properties and introduces essential fatty acids into the component composition.

Thus, the claimed technical solution made it possible to obtain a semi-finished confectionery product - a filling with functional properties: without added sugar, with a high content of dietary fiber, with essential fatty acids, an increased amount of milk protein and calcium.

Example 1

Unripe bananas are peeled, fried in a layer of refined deodorized vegetable oil at a temperature of 110 ° C for 5-7 minutes, then excess fat is removed by aging on a wire rack, cooled to 30 ° C. The cooled mass is ground on grinding equipment (type Cutter Robot-Coupe R 2 V) for 1-2 minutes. Next, the crushed mass is mixed with low-fat soft cottage cheese, cooled to a temperature of + 4 ° C.

Deviations in the ratio of parts of the starting components lead to quality defects: the filling obtained with an increase in wt.% Of bananas, after baking MKI, had a higher viscosity and did not provide a soft consistency.

The filling obtained with an increase in wt.% Of low-fat cottage cheese spreads and does not provide the shape and appearance of the product.

The filling, obtained with the substitution of fat-free cottage cheese, does not have a tenderness of consistency, contains granular clots due to coagulation of proteins of fat-free cottage cheese during heat treatment, which does not ensure mass uniformity.

Thus, deviations in the use of the initial components other than the specified conditions and the ratio of parts do not give the expected technical result.

Claims (2)

A method of manufacturing a filling for flour confectionery products, which includes peeling unripe bananas, frying the peeled fruits in vegetable oil at a temperature of 110 ° C for 5-7 minutes, cooling to 30 ° C, subsequent grinding of the fried bananas by cutting by cutting for 1-2 minutes, mixing chopped mass with low-fat soft cottage cheese, cooling the mass to a temperature of + 4 ° C, where the starting components are taken in the following ratio (wt.%): Fresh bananas 43.3 Vegetable oil refined deodorized 6.7 Soft low-fat cottage cheese 50,0